Preparations are well under way already for the 7th Bernard Loiseau Culinary Festival, due to take place in March next year.
Bruno Le Gac, our Corporate Executive Chef, gives us an insight into the organisation behind what’s become the most prestigious culinary event in the Indian Ocean.
On the last day of the Festival Culinaire, we’ve already started thinking ahead to next year’s event…
The festival has been extremely successful since it began in 2005. Every year, we work harder than ever to make the next edition even more memorable than the last.
What’s new for 2012?
In 2012, guests will be more involved in the competition, so they really feel the excitement of the competing teams. They’ll feel the anticipation and suspense ‘live’, like on the competitive cookery shows on TV.
Planning next year’s festival
At the end of each festival, we have a debrief with the organisation team to discuss which parts of the program to keep, what needs to be adjusted and what innovations we should introduce to the next festival. From this discussion, we begin to write the programme of events.
The internal organisation in the hotel is a huge task. Chef Dominique Grel and his team have become experts at this. But it’s always a lot of work and requires great dedication.
Choosing who takes part
Then we have to think about who’s going to take part.
The European chefs
It’s a difficult alchemy to pull off because the professionals that we invite need to connect and share something special together. It’s all about harmony.
Being a food-lover, I like to describe the sense of competition as being akin to chilli. A touch of it is nice to bring a bit of zing, but too much is overpowering and counter-productive…
There’s now a large family of chefs all over Europe who have become friends through the event, and who meet up regularly.
The choice of the jury members is also extremely important. They must be well respected professionals who can all get along well, even if they have different backgrounds and ideas about what makes a great dish.
The island chefs
Last but not least, we need to select the candidates from our hotels. For the first time this year, we’ll have participants from 6 of our resorts. The process has already begun.
- First step is a questionnaire.
- Second is a practical task where the chefs have to create two classical recipes ‘from the book’. No innovation required – it’s all about technical ability and precision.
- Third and last step is a competition with two recipes to make. The ‘basket’ of ingredients is the same for all chefs, and they are free to prepare anything they want out of it. We want to see technique of course, but mainly we’re looking for talent, creativity, taste and elegance.
The winners earn the right to represent their hotel, their colleagues and their country during the final event that takes place in Mauritius in March.
Let the show begin!
Find out more
Don’t miss our article about the spirit of the Bernard Loiseau Culinary Festival.